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CHICKEN AND BEAN SOUP

Category:    Soups, Poultry, Beans, Chicken
Yield: 20 servings
 
      1    Large chicken or pieces             1    Water sufficient
      1    Large onion; chopped                1 tb Poultry seasoning
      6    Carrots; cut bite sized             2 tb Pepper
      6    Medium potatoes; cubed              1 tb Thyme
      6    Celery stocks; chopped              1 tb Salt
      4 c  Beanland soup mix              
 
  Put Chicken into large pot and cover with water; bring to boil and simmer
  for 2 to 3 hours, until chicken is falling off bones.  Remove chicken
  pieces from pot.  Allow remaining broth to cool.  When cool enough strain
  and skim fat. Return stock to pot.  Remove skin bones and fat from chicken
  and break into bite sized pieces. Put chicken, potatoes, carrots, celery,
  beanland soup mix, and spices into stock pot.  There should be approx. 20
  to 25 cups of water in pot.  Bring to boil and simmer 1 hour; until vegies
  are tender.
 

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